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Lemon Seafood Risotto

Reviewed: Jun. 24, 2010
I used 1 lb. scallops and asparagus. When I added the scallops, I didn't want them to overcook, so I took the dish off the stove in 5 minutes. The liquid hadn't been absorbed by then, so there was a soupy broth left. The rice wasn't creamy but rather had an al dente taste. It was delicious though, and the scallops were perfect.
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